Discover the deliciousness of vegan ratatouille! Our easy-to-follow recipe will have you cooking up this flavorful French dish in no time.
This classic French comfort food is made of fresh vegetables. The main components of ratatouille include eggplant, bell peppers, tomatoes, and zucchini.
Ratatouille can be served as a main course, a side dish, or as a topping for pasta or crusty bread. It's a versatile and satisfying dish that is perfect for any occasion, from a casual weeknight dinner to a special gathering with friends or family.
Vegetables are an important part of vegan cooking, providing vibrant flavors and nutrients. This vegan ratatouille recipe calls for a variety of fresh vegetables to create a colorful and flavorful dish.
Here is the list of ingredients needed for the recipe:
- zucchini or yellow squash
- bell pepper
- white button mushrooms
- extra-virgin olive oil
- balsamic vinegar
- dried or fresh thyme
- dried or fresh basil
- salt and ground black pepper
Scroll down to the recipe card to see the amounts of each used.
Start by prepping the vegetables. Dice the eggplant, zucchini, bell pepper and tomato. Slice the mushrooms and mince the garlic cloves. Place all chopped ingredients in separate bowls, so they are ready to use when needed throughout the cooking process.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until it just starts to turn brown, about 30 seconds.
Add all the veggies (eggplant, squash, bell pepper, tomato, and mushrooms) to the pan.
Season with balsamic vinegar, thyme, basil, salt, and pepper.
Simmer uncovered for about 20 to 25 minutes, stirring once or twice, until the vegetables are soft.
There are many easy ways to vary this easy ratatouille recipe. One classic variation is adding tomato paste for a flavorful tomato sauce base to simmer the vegetables.
You can add some fresh herbs, such as parsley or thyme, for an extra flavor boost. This can be added before serving or even during cooking if you prefer a more robust flavor profile.
To add some crunch to your dish, consider adding toasted nuts or seeds, such as pine nuts or roasted almonds, just before serving. Not only will they add some texture, but also provide another layer of flavor that pairs perfectly with this classic dish!
Here are some tips for making this easy vegan ratatouille so it's perfect every time.
- Eggplants should be firm with smooth skin. They provide a meaty texture to the ratatouille that works well in combination with other ingredients.
- Zucchini should also be chosen for its firmness and lack of blemishes on the skin.
- Bell peppers can range from red to yellow or orange; each will give off its sweet flavor when cooked into the sauce.
- Garlic cloves should appear plump and feel heavy in hand; they will offer an intense flavor to the dish once cooked down into the ratatouille sauce.
- Fresh tomatoes are best used when still slightly green as they will ripen during the cooking time while retaining some acidic bite which helps cut through the richness of the sauce created by all these ingredients combined.
- Freshly torn basil leaves will add a fragrant aroma that perfectly ties all these flavors together!
When it comes to serving this vegetable dish, there are a few delicious options. For a light lunch or dinner, serve ratatouille on a bed of fresh greens and top it with crumbled feta cheese for a burst of flavor.
Pair it with protein, such as tofu, tempeh, beans, or grains like quinoa or brown rice for a heartier meal. Ratatouille also goes well with pasta or mashed potatoes for a filling dinner option that will please vegans and non-vegans alike!
To make this dish even more delicious, try topping it with vegan parmesan cheese or fresh herbs like parsley or rosemary.
Leftover ratatouille can be stored in the refrigerator for up to 4 days. To store it, place it in an airtight container and make sure to cool it completely before refrigerating.
If you have leftovers, you can freeze ratatouille for up to 3 months. When freezing ratatouille, place it in a freezer-safe container or bag and make sure to label it with the date of freezing.
To reheat frozen ratatouille, simply thaw it overnight in the refrigerator and then heat it on the stovetop or in the microwave until warmed through.
Simply add more of any of the other vegetables. Summer squash like zucchini or yellow squash is the best replacement.
Ratatouille and vegetable tian are two classic French dishes that are both made with a variety of vegetables. Ratatouille is a stew-like dish made with eggplant, zucchini, tomatoes, garlic, onions, bell peppers, and herbs. Vegetable tian is cooked in the oven in a baking dish that consists of layers of thinly sliced vegetables such as eggplant, zucchini, tomatoes, garlic, onions, bell peppers, and herbs.
Ratatouille is usually cooked with olive oil, herbs, and spices. The dish has no animal products, so the delicious recipe is naturally vegan.
Want a few more tasty vegan-friendly recipes? Here are a few to check out.
- Mexican rice makes a tasty addition to any meal.
- Our single-serve cookie can be made without any animal products.
- Air-fried strawberries are a healthy yet delicious snack idea.
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Vegan Vegetable Ratatouille
- 2 tablespoons extra-virgin olive oil or avocado oil
- 2 cloves garlic minced
- 2 cups diced eggplant
- 2 cups diced zucchini
- 1 medium bell pepper stemmed, seeded, and roughly chopped
- 1 medium tomato chopped
- 2 cups sliced white button mushrooms chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme or 1 tablespoon fresh
- ¼ teaspoon dried basil or ¾ teaspoon fresh
- ½ teaspoon salt
- ⅕ teaspoon freshly ground black pepper
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until it just starts to turn brown, about 30 seconds.
- Add the eggplant, squash, bell pepper, tomato, and mushrooms. Season with balsamic vinegar, thyme, basil, salt, and pepper. Simmer uncovered for about 20 to 25 minutes, stirring once or twice, until the vegetables are soft.
I love how much flavor you get from such a simple recipe! The mushrooms were amazing in this dish. I added a sprinkle of nutritional yeast when serving as the kids wanted something 'cheesy' but I wanted to keep it vegan.
This was really flavorful, and every vegetable had an impeccable texture. It wasn’t mushy like other ratatouille recipes I’ve had before!
I loved all the flavors of the different veggies! Such a healthy and flavorful dish!
My husband and I loved this delicious dish. It was full of flavor and great on top of pasta!
I added tomato paste to the sauce as mentioned, it turned out flavorful and pleasing! Thanks for the tips, it saved me from choosing the right vegetables to use. I'll definitely make this again, thanks Lisa!
Great Recipe with lots of flavor!